The time has come where I need to start making my own food again, as I am no longer being fed for free three times a day, and needing some nice quick tasty lunches!
I decided to try out a new book, which I had received from my brother for my birthday, written by the authors of the Green Kitchen Stories blog. It is very scandinavian-inspired and focused on wholefood cooking, so I couldn’t resist adding it to the list to join my collection!
This recipe comes under their small bites section, and they also have a similar recipe on their website here.
Crunchy Curried Egg Salad Recipe – taken from Vegetarian Everyday by David Frenkiel and Luise Vindahl (also published as Green Kitchen Stories outside the US)
6 eggs, at room temperature
1 small handful of pumpkin seeds
1 red apple, halved, cored, and cut into 1/2″ cubes
10 radishes, thinly sliced
5 asparagus spears, cut into 1/2″ pieces
1 large bunch of chives, snipped (reserve a few for serving, including flowers when in season)
Note: I added a couple of handfuls of alfalfa sprouts for extra crunchy crispiness
1/2 cup plain yogurt
2 tbsp mayonnaise (optional)
1 tsp curry powder (or more to taste)
a pinch of cayenne pepper
Place the eggs into a pan of boiling water. Reduce the heat to medium and gently boil to 7-8 minutes. Remove the eggs from the heat and place the pan under cold running water.
Toast the pumpkin seeds in a frying pan.
Prepare the curry dressing by whisking all the ingredients together in a small bowl and set aside.
When the eggs have cooled, crack and peel each egg, and chop into 1/2″ cubes. Put into a bowl with all of the remaining egg salad ingredients.
Stir gently with a large spoon (you don’t want to mash the eggs) so that all ingredients are well coated in curry dressing. Put a nice handful of chives on top and serve.
I ate mine served with a side of salad and tomatoes, but to do this the proper Danish way, it should be served open faced on top of a slice of rye bread!
In other happenings, I was making a cup of tea for Mr M the other night (in a rare show of being a nice wife), but it was Tazo Wild Sweet Orange tea, as as I got it out of the packet the aroma made me wonder if it was time to revisit making some tea loaf.
So I did.
Although instead of the usual standard tea I used Orange tea, instead of raisins, currants, and sultanas I used dried California raisins and Blenheim apricots, instead of mixed spice I used ground ginger, and when it came to baking time I couldn’t be bothered to line a loaf tin, so I baked them individually in muffin liners….
So fresh and fruity from the orange tea and the powerful taste of the Blenheim apricots (I am a total convert over the, completely bland in comparison, turkish apricots) – I recommend it A LOT.